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Instructions

Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash that was cut lengthwise and place cut side down on cookie sheet. Roast until very soft, about 35 to 40 minutes. Remove from oven and let cool.

Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan. Bring to a boil, cover and remove from heat.

Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper.

Coat a 9 X 9-inch pan with cooking spray. Spoon half of mashed squash into bottom of pan and spread into an even layer. Top with 3 uncooked noodles (you will need to break them to make them fit) and spoon over 1 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.